Is there anything more comforting than a warm bowl of soup? Especially when it’s a vibrant, creamy tomato basil soup, bursting with fresh flavors? This recipe is my go-to for a quick weeknight dinner or a cozy weekend lunch. It’s simple, satisfying, and a total crowd-pleaser. And the creamy tomato basil soup is surprisingly versatile too! Let me show you how to make it.
Top Reasons To Make It
This creamy tomato basil soup is a winner for so many reasons. First, it’s incredibly quick and easy, ready in under an hour. Perfect for busy weeknights! Second, the fresh basil adds a bright, herby flavor that’s simply irresistible. Third, it’s a pantry-friendly recipe, perfect for using up those canned whole tomatoes or fresh tomatoes from the garden. And honestly, it’s just so, so good.
Ingredients
- Olive oil: For sautéing the vegetables.
- Onion: Adds a savory base to the soup.
- Garlic: Enhances the overall flavor profile.
- Canned whole tomatoes: The star of the show!
- Vegetable broth: Creates a rich and flavorful soup.
- Heavy cream: Adds a beautiful creaminess.
- Fresh basil: Provides a bright and herbaceous note.
- Salt and pepper: To season the soup perfectly.
- Cayenne pepper (optional): Adds a touch of heat.
Below you’ll find the exact measurements in the recipe card. Don’t feel tied to them! Feel free to adjust the seasoning and the amount of cream to your taste.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
- Add the canned whole tomatoes (with their juices!), vegetable broth, salt, pepper, and a pinch of cayenne pepper (if using). Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, stirring occasionally, until the flavors meld.
- Stir in the heavy cream and fresh basil. Give it a taste and adjust seasoning as needed. More salt? More basil? Go for it!
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids!
- Serve the creamy tomato basil soup warm, garnished with extra fresh basil, a dollop of cream, or croutons.
Variations & Substitutions
Want to switch things up? Use coconut milk instead of heavy cream for a dairy-free option. You can also add a pinch of sugar to balance the acidity of the tomatoes. For a heartier soup, you could add cooked pasta or rice. If you don’t have Vegetable Broth, you can substitute Chicken broth.
Serving Ideas & Pairings
Creamy tomato basil soup pairs beautifully with a grilled cheese sandwich. You can also serve it with a side salad or some crusty bread for dipping.
Canning Whole Tomatoes
If you have an abundance of fresh tomatoes, canning whole tomatoes is a great way to preserve them for later use in this soup. You can find many resources online for safe canning practices. Canning whole tomatoes allows you to enjoy garden-fresh flavor all year round!
Storage & Reheating
This creamy tomato basil soup can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop, or in the microwave. Don’t boil the soup, as this could separate the cream. And it’s always a good idea not to leave soup at room temperature for more than two hours.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned for this creamy tomato basil soup? Absolutely! About 2 pounds of ripe, peeled, and chopped fresh tomatoes is a great substitute.
Is this tomato basil soup freezer-friendly? You bet! Just cool it properly before freezing in an airtight container. Thaw it in the refrigerator before reheating for best results. Making a big batch for easy meals later? Smart move. For another variation, consider adding leftover basil chicken to this creamy tomato basil soup. It’s a delicious way to use up leftovers and add some protein.
Print
Creamy Tomato Basil Soup: A Simple Comfort
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Creamy Tomato Basil Soup is pure comfort in a bowl—rich, velvety, and bursting with the bright flavor of tomatoes and fresh basil. It’s a cozy classic made even better with a swirl of cream.
Ingredients
▢ 1 tablespoon olive oil
▢ 1 yellow onion, chopped
▢ 3 cloves garlic, minced
▢ 2 cans (28 oz each) whole tomatoes with juice
▢ 2 cups vegetable broth
▢ 1/2 cup heavy cream
▢ 1/3 cup chopped fresh basil
▢ Salt and pepper, to taste
▢ Pinch of cayenne pepper (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute, until fragrant.
3. Add canned tomatoes with their juices, vegetable broth, salt, pepper, and cayenne pepper (if using). Stir and bring to a simmer.
4. Reduce heat and simmer for 15–20 minutes to develop flavor.
5. Stir in the heavy cream and fresh basil. Adjust seasoning as desired.
6. Blend the soup with an immersion blender or in batches using a blender, until completely smooth.
7. Serve warm, garnished with extra basil, cream swirl, or crunchy croutons.
Notes
• If using a standing blender, blend in small batches to avoid steam buildup.
• To make it dairy-free, use canned coconut milk or cashew cream in place of heavy cream.
• Want a deeper flavor? Add a teaspoon of sugar or a splash of balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: creamy tomato basil soup, easy tomato soup, homemade tomato soup with basil